Recipe

Penne With Chicken Shitake Mushrooms And Capers Recipe

Add Step-by-Step Photos	Jencathen / All my dishes 1 year, 6 months ago The kids really like this one. It has a nice flavor to it. I got it from Bon Appetit awhile back. Prep:15m Cook:40m Servings:6	Jencathen
	italian penne pasta chicken mushrooms capers wine garlic

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momo_55gra

monalisa_n

minitindel

Ingredients

7 TBSP Olive oil

1 large red onion, thinly sliced

4 large garlic cloves, finely chopped

1 1/2 tsp minced fresh rosemary (I usually add more)

1 1/2 lb fresh shiitake mushrooms, stem trimmed, caps thickly sliced (If you can't find fresh, buy dry and reconstitute them)

1 1/2 lb skinless boneless chicken breast halves, cut into 3/4 inch cubes

All purpose flour

2 1/2 cups or more chicken broth

1/2 cup dry white wine

2 TBSP capers or more

1 lb penne pasta

1/4 cup chopped fresh parsley

Freshly grated Parmesan cheese

Directions

Heat 2 TBSP oil in a heavy large pot over medium-high heat. Add onion and sauté until golden brown, about 10 minutes. Transfer to a medium bowl.

Add 2 TBSP oil to pot. Add garlic and rosemary; sauté 30 seconds. Add mushrooms. Reduce heat to medium, cover, and cook until mushroom are soft and brown, stirring frequently, about 15 minutes. Transfer to the bowl with onion.

Toss chicken in a large bowl with enough flour to coat; shake off excess. Sprinkle with salt and pepper. Heat remaining 3 TBSP oil in same pot over medium-high heat. Add chicken, sauté until no longer pink, about 5 minutes.

Add 2 1/2 cups broth, wine, and capers.

Bring to a boil, scraping up any browned bits.

Add mushroom-onion mixture and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.

Add pasta to chicken mixture and toss over medium heat until heat through, adding more broth if necessary to moisten. Transfer pasta to a large bowl. Sprinkle with parsley. Serve with Parmesan.

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Comments

minitindel 1 year, 6 months ago said:
Yummmmmm i like this one thank you so much

momo_55grandma 1 year, 6 months ago said:
Mushrooms great yum

monalisa_ny 2 months, 3 weeks ago said:
This was fabulous. I was missing flour and chicken stock, but used the water from reconstituting the dried mushrooms, so it was almost as good. Fresh parsley and parm were the perfect finishing touch. Going on the list of favorites...

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